Serves: 12 jumbo buns
Ingredients
- Almond Milk 1½ cup (360ml)
- Oil of your choice ½ cup (120ml)
- Granulated Sugar ½ cup (100g)
- Dry Yeast 2¼ teaspoon
- Pumpkin Puree 1 cup
- All Purpose Flour 4 - 5 cups (500g - 625g)
- Pumpkin Pie Spice2 teaspoons
- Baking Powder ½ teaspoon
- Baking Soda ½ teaspoon
- Salt ½ teaspoon
- For the filling:
- Granulated Sugar ½ cup (100g)
- Light Brown Sugar ¾ cup (158g)
- Ground Cinnamon ½ teaspoon
- Ground Nutmeg ¼ teaspoon
- Coconut Oil or any oil of your choice ¼ cup (60ml)
- Cream Cheese Icing Recipe
Instructions
- Combine the yeast with the warm milk and let stand for 5 minutes
- In a mixing bowl combine all the dry ingredients and blend well
- Add the oil, milk with the yeast and the pumpkin and mix with the dough hook (or by hand) for 5 minutes
- Add flour to adjust the consistency as needed *see video demonstration
- Turn out to a lightly floured surface and continue to knead until it is no longer super sticky to your hands of the table
- Transfer to a lightly oiled bowl covered and let rise to double in a warm spot
- Roll out on a lightly floured surface to 12" x 18" and about ½" thick
- Brush with melted oil and then spread evenly with the sugar filling mixture
- Roll up then cut into desired portions
- Place them in a lightly oiled sheet pan spaced 2" apart and let rise again covered in a warm spot. 35 - 60 minutes depending on the conditions in your area
- Once they are light and fluffy and puffy bake in a preheated 350°F oven for approx 25 - 45 minutes depending on the size of your buns * see video demonstration
- While the buns are baking you can prepare the cream cheese icing recipe
- Cool slightly then top generously with Cream Cheese Icing
Notes
Like any yeast pastry they will go stale before they go bad.
I store them in an airtight container at room temperature *even with the cream cheese icing
**the vegan version does not go sour even at room temperature overnight and through the next day- use your judgement if you are using regular cream cheese icing - you may want to store the buns in the refrigerator however it will make the bun hard, so I like to keep them at room temperature
I store them in an airtight container at room temperature *even with the cream cheese icing
**the vegan version does not go sour even at room temperature overnight and through the next day- use your judgement if you are using regular cream cheese icing - you may want to store the buns in the refrigerator however it will make the bun hard, so I like to keep them at room temperature
No comments:
Post a Comment